Description
Servings: 6 side portions or 3–4 larger portions
Preparation: Approximately 20–25 minutes
Cooking: None
Total: Approximately 20–25 minutes
Ingredients
Scale
- 6 cups chopped romaine
- 1 cup halved cherry tomatoes
- ½ cup drained sliced pepperoncini
- ½ cup drained sliced Kalamata or black olives
- ½ cup drained sliced roasted red peppers
- ½ cup chopped cucumber
- ¼ cup thinly sliced red onion
- ½ cup drained chopped marinated artichokes
- 4 ounces chopped ready-to-eat salami
- 4 ounces drained mozzarella pearls, halved if large
- ¼ cup shredded Parmesan
- 2 tablespoons chopped parsley
- 1 tablespoon chopped basil
Dressing Ingredients
- ⅓ cup extra-virgin olive oil
- 3 tablespoons red wine vinegar
- 1 tablespoon lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon dried oregano
- ½ teaspoon honey or sugar
- ¼ teaspoon black pepper
- Up to ¼ teaspoon salt, to taste
- ¼ teaspoon red pepper flakes, optional
Instructions
- Shake or whisk the dressing ingredients together, starting with only a small pinch of salt.
- Wash, dry, and chop the romaine. Prepare the tomatoes, cucumber, onion, and herbs.
- Drain the jarred vegetables, olives, and mozzarella thoroughly. Chop larger pieces.
- Combine the salad ingredients in a large bowl.
- Shake the dressing again. Add approximately half and toss gently. Taste and add more dressing or seasoning as needed.
- Serve promptly. Keep any unused dressing refrigerated separately.